Lactobacillus classified as Lactobacillus plantarum, and use thereof

Abstract

Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum , which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 10 8 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.

The invention claimed is: 
     
       1. A fermented fruit juice comprising a lactic acid bacterium belonging to  Lactobacillus plantarum,  
 wherein achievable viable cell counts of the bacterium are 10 8  CFU/ml or more in both cases when a solution of the bacterium pre-incubated on  Lactobacilli  MRS Broth at 37° C. for 16 hours up to the stationary state is inoculated at 0.4% volume on 100% juice of grape or of orange as a fermentative substrate and incubated at 37° C. for 48 hours, 
 wherein the lactic acid bacterium is  Lactobacillus plantarum  YIT 0132 (FERM BP-11349) or  Lactobacillus plantarum  YIT 0148 (FERM BP-11350). 
 
     
     
       2. The fermented fruit juice of  claim 1 , wherein the lactic acid bacterium has no plasmid. 
     
     
       3. The fermented fruit juice of  claim 1 , wherein the  Lactobacillus plantarum  has a proliferative score value calculated by dividing respective achievable viable cell counts (CFU/ml) by 10 8  followed by addition is 25 or more, when a solution of the bacterium pre-incubated on  Lactobacilli  MRS Broth at 37° C. for 16 hours up to the stationary state is inoculated at 0.4% volume on 100% juice of grape, grape fruit, orange, pineapple or apple as fermentative substrate, respectively, and incubated at 37° C. for 48 hours. 
     
     
       4. A method of producing the fermented fruit juice of  claim 1  comprising inoculating and fermenting a fruit juice with  Lactobacillus plantarum  YIT 0132 (FERM BP-11349) or  Lactobacillus plantarum  YIT 0148 (FERM BP-11350). 
     
     
       5. A food or drink product comprising a fermented juice obtained by fermenting fruit juice with at least one  Lactobacillus plantarum  selected from the group consisting of  Lactobacillus plantarum  YIT 0132 (FERM BP-11349) and  Lactobacillus plantarum  YIT 0148 (FERM BP-11350). 
     
     
       6. The food or drink product of  claim 5 , which is a food product. 
     
     
       7. The food or drink product of  claim 5 , which is a drink product. 
     
     
       8. The food or drink product of  claim 5 , wherein the  Lactobacillus plantarum  is  Lactobacillus plantarum  YIT 0132 (FERM BP-11349). 
     
     
       9. The food or drink product of  claim 5 , wherein the  Lactobacillus plantarum  is  Lactobacillus plantarum  YIT 0148 (FERM BP-11350). 
     
     
       10. The food or drink product of  claim 5 , wherein the  Lactobacillus plantarum  has no plasmid. 
     
     
       11. A method of making the food or drink product of  claim 5 , comprising inoculating and fermenting a food or drink with the  Lactobacillus plantarum.